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Ingredients
  • 300 grams (trimmed weight) leeks (sliced)
  • 300 grams carrots (peeled and cut into chunky batons)
  • 300 grams parsnips (peeled and cut into very chunky batons)
  • 175 grams pearl barley
  • 6 chicken thighs with bone in and skin off
  • 1½ litres hot chicken stock
  • 4 teaspoons english mustard
  • leaves from 1 small (approx. 25g) bunch fresh flatleaf parsley
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